Bánh Bò Nướng

A delicious soft and chewy Pandan coconut Vietnamese cake

Cuisine: Vietnamese

Difficulty level: Moderate

Ingredients:

• 2 cups tapioca flour

• 5 TBSP rice flour

• 1.5 TSP Double Acting Baking Powder

• 6 eggs

• 1 and 1/3 cup sugar

• 1 400ml can of coconut milk

• 2 TBSP canola oil

• 1 TSP salt

• ½ TSP pandan paste

• 1 TBSP butter

Instructions:

• Preheat oven to 315 F with pan inside (8" x 8" x 2" square pan)

• In one mixing bowl, place a strainer on top and add in:

  • 2 cups tapioca flour

  • 5 TBSP rice flour

  • 1.5 TSP double acting baking powder

    (referred to as the “Flour Mixture”)

• Mix the ingredients through the strainer

• In another mixing bowl:

  • whisk in 6 eggs through a strainer

  • add 1 1/3 cup sugar

  • 1 can coconut milk

  • 2 TBSP canola oil

  • 1 TSP salt

  • ½ TSP pandan paste

    (referred to as the “Green Mixture”)

• Whisk the ingredients together

• Pour the green mixture into the flour mixture

• Whisk the mixture thoroughly to try and get rid of as many flour bubbles as you can

• Pour the mixture through a strainer into another bowl

• Repeat

• Repeat again

• Place 1 TBSP of butter into the preheated pan and use a brush to grease the pan

• Pour the mixture into the greased pan

• Loosely place a sheet on foil on top of the pan

• Bake for 50 minutes

• Remove foil

• Bake for another 50 minutes

• Remove the cake from the pan. Use a knife to loosen the sides if needed

• Cool cake on wire rack for 10 minutes

• Cut the cake into pieces